Les Halles's Boeuf Bourguignon

Ingredients

• 2 pounds of beef shoulder or neck, cut into 1 1/2-inch pieces
• Salt and pepper
• 1/4 cup olive oil
• 4 onions, thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup red Burgundy
• 6 carrots, cut into 1-inch pieces
• 1 garlic clove
• 1 bouquet garni
• A little chopped flat parsley

Directions

1. Sprinkle the beef with salt and pepper. Warm the oil in a Dutch oven over high heat until it is just shy of smoking, then brown the meat in batches, turning the pieces so they sear deeply on every side. Transfer the beef out of the pot as each batch finishes, and once all of it has taken on a dark, well-browned color, add the onions.
2. Adjust the heat to medium high and cook the onions until they are softened and golden brown, about 10 minutes. Dust the flour over the onions and keep cooking for about 4 to 5 minutes, stirring now and then. Pour in the red wine, using a wooden spoon to loosen all the browned bits stuck to the bottom of the pot.
3. Bring the wine up to a boil. Add the beef back to the pot, then stir in the carrots, garlic, and bouquet garni. Pour in just enough water for the liquid to cover the meat by one third, which means a ratio of 3 parts liquid to 2 parts meat.
4. Bring everything to a boil, then turn the heat down so the stew simmers gently. Cook for about 2 hours, until the beef is tender. Every 15 to 20 minutes, check the pot, stir, and scrape along the bottom so nothing catches or burns. Skim away any foam, scum, or oil that gathers on top.
5. When the stew is finished, take out and discard the bouquet garni. Stir the chopped parsley into the pot, then serve.